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Author Notes: I have a thrifty streak a mile wide, so when the local grocery sells wildcaught whole salmon for $2.99/lb(!), I can't help but buy one. But a 4 lb fish + 2 person household = leftovers. I adapted kedgeree, the great Anglo-Indian rice dish traditionally made with legumes (Indian) or smoked haddock (Brits), and turned it into a landing pad for leftover cooked salmon. This recipe can easily be adapted, depending upon the ingredients on hand. The spinach isn't traditional, but I like to throw it in to make a complete meal. - deensiebat

Serves 4

1tablespoon canola oil (or ghee, if you've got it)

1tablespoon mustard seeds

1/2teaspoon turmeric

1-2tablespoons Indian-style jarred curry paste, such as Patak's (if you don't have this, you can substitute 1-1 1/2 Tbsp curry powder (depending on your taste and the spiciness of your curry), mixed with a splash of oil and 1/2 tsp tomato paste)

Heat the oil or ghee over a medium-high flame in a heavy pan. When the oil is rippley-but-not-smoking, add the mustard seeds and cover. The seeds will sputter and pop.

When the popping has subsided, add the turmeric and curry paste or powder (start with the smaller amount). Let the seasonings toast for a few seconds, then add the onion, garlic and ginger. Stir to combine. Reduce heat to medium and saute, stirring occasionally, until the onion is translucent (~5 minutes).

When the onion is cooked, add the rice and stir gently but thoroughly to combine. Add the lemon juice and salt to taste, and more curry paste if desired. When it's seasoned to taste, add the salmon, spinach (if using), and ~ 3/4 of the cilantro, and stir gently to combine. Cook until the fish is warmed through and the spinach has wilted. Garnish with remaining cilantro and serve (yogurt and chutney make nice accompaniments)

Tinned wild salmon, frozen chopped spinach, curry paste substitute - still one tasty dish! I've tried a few other kedgeree recipes that list a myriad of spices but they've been so disappointing. Curry paste / powder works way better, and means it's easier to boost the spice level if you decide it's looking a little pale. Thank you for this recipe, it will be a weeknight go-to. :)

I just made this tonight and it was delicious. Certainly a repeat! I didn't measure out the rice, I think we only used 3 cups. It was enough for my husband and I to stuff ourselves with. Amazing recipe!

I had leftover salmon, rice, cilantro and spinach so it seemed like destiny to give this a go, even though I wasn't sure about mixing curry and salmon. It was delicious! Like super, super really delicious. So good that next time I have salmon, I will deliberately eat less so there'll be enough left over for kedgeree.

I made double the recipe last night and served it with a nice avocado salad. A wonderful dish! We all loved it. I used 4 cups uncooked jasmine rice which I cooked the way i do it as a Caribbean, in seasoned water with butter, salt and garlic/onion powder. I ended up using about 6 tbsp curry paste (Roland Curry Red Paste) plus put some on a plate for those who migh want more.! Really tasty and well balanced nutritionally. Plus it looked so nice. My rice was very fluffy (I don't like soft mushy rice). I will definitely make this again .

Such a good recipe! Really appreciate this, especially the tip for making your own curry paste. (I toast, grind, blend my own curry powder, but have never known how to substitute for the paste, which one sees in a lot of recipes.) I've never made kedgeree, but this looks fabulous . . . .so I'm inspired to try it, soon. ;o)

Aw thanks! I'd never used curry paste, but we recently inherited a bunch of pantry items from a friend who'd moved, and curry paste was in the lot. It's great in this recipe. The cheater's curry paste is my own approximation, but I think it'd work well in the kedgeree.